This is one of those recipes that needs long, slow cooking – perfect for a chilly fall or winter day when being in a warm kitchen sounds like heaven and the thought of going outside is too harsh to contemplate. The ingredients come together quickly so most of the work is done on the stove top, with only the occasional stir when you remember to lift your nose from your book and your mug of tea. And when the chutney is done, it offers additional warmth – via curry powder, chili powder and garlic – to your stomach. It’s just the right complement for a rich curry or alongside some other fragrant, complex dish.
Sweet and Spicy Tomato Chutney
Makes a lot!
4 pounds of ripe tomatoes
1″ piece of ginger, peeled and cut into pieces
3 cloves garlic, roughly chopped
1 cup maple sugar (or to taste)
1/2 cup red wine vinegar
1/2 cup apple cider vinegar
2 onions, diced
1/2 cup golden raisins
1 medium-sized apple, peeled, cored and diced
1 tsp. chile powder
1 tbsp. curry powder
1/4 tsp. cinnamon
1/4 tsp. coriander
1/8 tsp. ground cloves
1/4 tsp. ground ginger
Bring a large pot of water to boil and add the tomatoes. Remove and drain when you see the skins start to split and peel. When tomatoes are cool, remove skins, cut into chunks (removing any tough core parts). Place in the bowl of a food processor. You may have to do the tomatoes in batches depending on the size of your processor. Add the garlic and ginger and process until smooth.
Place tomato mixture into a large saucepan and add the remaining ingredients, stirring to combine. Bring to a low boil, then turn down the heat to low and simmer for several hours, or until the desired (thick!) consistency is reached.
(The original recipe came from Allrecipes.com. I reduced the amount of sugar by 1/2 – and instead of brown, I used maple sugar. I also switched up the type of vinegar and increased the amount of raisins and added the apple. I like a chunky chutney!)